White Bean, Sage and Roasted Garlic Spread

Snacks in this house often include a spread or dip that can be lathered onto crusty bread with some salad greens and tomato slices, or just on its own. Most spreads can be thinned a little and used as a dip with crackers or vegetable sticks. They can even be served as a sauce to accompany falafel, lentil balls or other vegetarian fritters or patties. Try adding them to salad dressing too, for creaminess and flavour. They can even be thinned out to form a great basis for soup!

This recipe is a classic White Bean puree with sage and garlic – some garlic is roasted, and some cooked with the beans for layered garlic flavours. Deborah Madison includes a recipe in her book, Vegetarian Cooking for Everyone.

Similar recipes include Roasted Cauliflower and White Bean Puree, Chickpea, Almond and Sesame Spread, and Fava Bean Puree with Fresh Herbs.

Try other White Bean recipes: White Beans with Tahini, White Bean Soup, and Tuscan Beans with Sage and Lemon.

Or browse all of our Spreads, and all of our White Bean recipes. And explore our Late Winter dishes. Continue reading “White Bean, Sage and Roasted Garlic Spread”

Green Guava Salsa | Raw Guava Salad

It was the beautiful, welcoming assistants at my local Asian Grocery who put me on to Green/Raw Guava. Totally unaware as I was about Guava, except for the occasional ripe on at a friend’s place, she chose one that would be perfect to try raw. If they are lighter green in colour they have a little more sweetness than one totally green. Smaller ones have smaller seeds. And so it goes.

The assistant recommended Green Guava with Lime Juice, Chilli and Salt, a la Green Mangoes that are eaten the same way. And she is definitely correct – they are quite wonderful eaten this way.

You can also try them in the similar Indian way of eating fruits with Chaat Masala, an Indian Crudite if you wish. So good.

I have no doubt that there are quite a few uses for green guava, including cutting into julienne for salads, and making syrups and molasses. But today, we made a great Green Guava Salsa, which I am sharing with you. By the way, Guava can be eaten raw, semi ripe or ripe. Such a versatile fruit! Some prefer it ripe, others have a definite preference for raw guava.

We don’t have other Guava recipes yet, but check back here at any time, just in case…

Are you after similar recipes? Try Pomegranate Salsa, Green Tomato Salsa, and Pawpaw Salsa.

You can browse all of our Salsa recipes, or explore our collection of Mid Winter dishes for more inspiration.

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Georgian Coriander and Walnut Sauce or Dip

Coriander and walnuts – who would have thought the zingy freshness of coriander would pair well with the earthy brown flavours of walnuts? It seems they do, with a plethora of recipes around for pastes and sauces containing the two ingredients.

This recipe is a little different than most. I first saw in The Guardian newspaper. It includes dried apricots. The sauce is both slightly sweet from the apricots, a little peppery and fragrant from the herbs with a pinch of heat from the chilli and, well, garlicky. This sweet, pungent sauce is a mainstay of Georgian national cuisine. It works beautifully as a marinade – try rubbing it on vegetables before baking or BBQing. Stir into cooked red beans. Marinate some tofu in it. Glaze cooked carrots with it. Put it in your soup. And it is rather good with roasted summer vegetables too. It is great included in your salad dressing. Spread it on your salad sandwiches. You will constantly find more and more ways to use this glorious paste.

My most favourite way to eat it is as a dip. It is non-traditional, but I have to let you into a secret. This is very good with some Middle Eastern flatbread. Put it on your next mezze or tapas plate.

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven’s table scraps was Georgia.

Georgian of course refers to the country in the Caucasus rather than the southern U.S. state or the period of time when knights roamed England.

Are you looking for other coriander recipes? Similar recipes include Coriander PasteZhoug, the Middle Eastern Coriander Paste and Dip, White Bean, Sage and Roasted Garlic Spread, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.

Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.

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Roasted Cauliflower and White Bean Puree | Dip, Sauce and Spread

Cauliflowers were so cheap and I bought a huge one, three times bigger than others. After making the Green Pea Soup (which has cauliflower in it), I estimated there were still 6 more dishes possible from this one cauliflower!

Today’s cauli dish is a beautiful puree of roasted cauliflower with cannellini beans. You can also use chickpeas.

Are you looking for other Cauliflower recipes? Try Aloo Gobi, A Plate of Cauliflower, and Cauliflower Slow Cooked with Lime and Spices.

What about some other Purees? Try Fava Bean Puree with Dill and Olive Oil, Spiced Tomato Puree, Georgian Coriander and Walnut Spread and Home Made Tomato Paste.

White Beans feature in White Bean and Tahini Salad, White Bean Soup, and Glorious Five Bean Salad.

Or browse all of our Cauliflower dishes and all of our Purees. Or take some time to explore our Early Winter dishes.

Continue reading “Roasted Cauliflower and White Bean Puree | Dip, Sauce and Spread”

Quince Paste

Quince paste is as old as the hills, being made in the Middle East and slowly spreading across Europe and indeed into Australia, primarily through our foodie icon, Maggie Beer. It must be one of the best uses of quinces.

You will find quinces in the green grocers in Autumn and again in Spring. They are long-keeping, so the appearance in the shops in Spring is a bit of an artifice, I am afraid, as their fruiting time is Autumn. I have such a love of this fruit – perhaps they remind me of my Grandmother. Years ago, I knew of a wonderful, neglected quince tree in the Clare Valley in South Australia, and each Autumn I would spend a weekend in this delightful region and come home with a bucket of quinces. One year, the tree had been removed, and I was devastated.

Since then, I have found that one of my friends has a quince tree, and every Autumn I still get my bucket of quinces. I feel blessed at this time of year, there is such an abundance of produce. It is as though nature is also preparing for Winter.

There are many recipes for quince paste. I use this one. I like the way that the long cooking intensifies the flavour. Serve with the creamiest of cheeses, or eat on its own as a sweet – sneak some for your midnight snack.

We have other Quince recipes too. Try Quince Jam/Jelly, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Other recipes that use the dehydrator include Sweet Potato Crisps, Beautiful Dried Capsicum, and Dried Mango.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Also, explore our Mid Autumn collection of dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005, and is part of our Retro Recipes series.

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Fava Bean Puree with Fresh Herbs | Dried Broad Bean Puree with Herbs | Dip, Spread or Soup

Dried Broad Beans are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree.

The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans (or Fava Beans) are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 hours, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret.

This recipe can be used for older fresh broad beans – the ones that have lost their green freshness and are now rather white, and for the dried variety. Either way, the individual beans will have to be peeled.

Are you looking for Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Fava Bean Puree with Dill and Olive Oil.

For our dried Broad Beans, we have Dried Fava Bean Soup with Turmeric and Herbs.

Or perhaps you are looking for dips for your Mezza table? Try Zhug (Coriander – Chilli Puree), Chickpea, Almond and Sesame Spread, and Turkish Cacik.

You can find all of our Dips here, or browse all of our Broad Bean recipes. You might like to look through all of our Turkish dishes. Or simply take some time to explore our Mid Autumn dishes.

Continue reading “Fava Bean Puree with Fresh Herbs | Dried Broad Bean Puree with Herbs | Dip, Spread or Soup”

Avocado Smash with Radishes | Spread, Dip or Salad

Sometimes you don’t quite want a guacamole, you want a bit more than smashed avo, and you want to use that ripe avocado, mashed and tasty, to pile onto sourdough toast. Or to use as a salad. Well, here we have that recipe for you.

Are you looking for other Avocado dishes? Try Avocado Salad with Pomelo, Cucumber and Avocado Salad, and Roasted Sweetcorn and Avocado Salad.

Or Radish Salads? Try Wombok and Radish Salad with Peanut Dressing, Radish Salad with Coconut Milk, and Cucumber and Radish Slightly Pickled Salad.

Or perhaps you are looking for other Dips and Spreads? Try Fava Bean Spread with Dill, Roasted Cauliflower and White Bean PureeWhite Bean, Sage and Roasted Garlic Spread, Zhug – Coriander Chilli Spread, and Babaganoush.

Browse all of our Avocado dishes and all of our Dips. Or explore all of our Late Autumn collection of recipes. Continue reading “Avocado Smash with Radishes | Spread, Dip or Salad”

Three Citrus Salad with Green Chilli, Ginger and Crunchy Almond Salsa

It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.

Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.

This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.

Are you looking for other Pomelo recipes? Try  Pomelo with Avocado Salad, and Pomelo Salad with Asian Flavours.

Orange Salads include Orange and Walnut Salad, and Beetroot, Orange and Black Olive Salad.

Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.

Browse all of our Pomelo recipes, all Orange recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. All of our many many Salads are here. Or enjoy our collection of easy Late Autumn dishes.

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Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree

It seems that no matter how you cook broad beans, they need peeling. Except perhaps for the extremely young fresh beans, you need to get your long thumb nail working and peel that outer skin off of the individual beans.

This applies also to the dried beans. I have heard that you can buy pre-peeled, dried broad beans, but I have not been able to find them. So trust me, it is not worth cooking the dried beans without peeling first. The dried skin is like a suit of armour, hard and tough even when the inner flesh has boiled away to nothing.

To peel these little battle beans, cover with boiling water, and leave to soak for 12 hours, no less, and up to 24 hours. The peels may have split a little, allowing you to peel the skin off. Once peeled, you can cook them as desired.

This recipe is a Broad Bean Purée with Dill, a Turkish dish. Turkish Fava is made with Fava beans (broad beans), unlike the Greek Fava which is made with yellow split lentils. Confusing, I know, but how great diversity is! The purée is left to set, then unmoulded or cut into cubes. It is then drizzled with olive oil, lemon, and some fresh dill.

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Pomegranate Molasses

This year I have a surfeit of Pomegranates from a wonderful friend that has a prolific tree. Juice, Pomegranate Honey, Pomegranate Vinegar and other such goodies emerge from our kitchen, including this Pomegranate Molasses.

Are you looking for Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

Browse all of our other Pomegranate recipes. You might also be interested in our Autumn Preserves. Or browse our easy Early Winter recipes.

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Green Chutney | Indian Mint and Coriander Chutney

This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.

Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.

Are you looking for Indian Chutneys? Try Tamil Spinach Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.

What about some more Coriander or Mint recipes? Try Zhug (an amazing Coriander Puree), Coriander Paste, and Mint Paneer.

Want more? Browse all Indian Chutneys, and explore all our Coriander recipes and Mint recipes. All of our Indian Recipes are here. Or simply take some time with our Easy Early Autumn recipes.

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Pomegranate Honey

A honey that attracts attention

A delicious and healthy combination of pomegranate and honey, fabulous to eat or cook with, and winter-healthy as well.

Pomegranate Honey is a mixture of honey and the juice of pomegranate. It is healthy, and we recommend a teaspoon a day during the cold winter months. Extracting the juice can take time, but if you have a cold pressed juicer, it is really easy. You can read more about how to extract pomegranate juice here. By the way, I am not receiving any compensation for linking to this juicer, it is for information purposes only.

Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses, Pomegranate Vinegar and Pomegranate Honey. Or try Pomegranate SalsaTomato and Pomegranate Salad, and Pomegranate and Banana Salad.

What about honey recipes? Try Flattened Rice (Poha) with Banana and Honey, or Honey Roasted Carrots.

This is part of our Autumn Preserving series. You can see the other suggestions here, and even more suggestions over at Heat in the Kitchen.

You might like to explore all of our honey recipes, and all of our Pomegranate recipes. Be inspired by our easy Mid Autumn recipes.

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Babaganoush | Roasted Eggplant with Tahina

Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.

You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.

Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.

Is it Dip Recipes that you are looking for? Try Zhug – Coriander-Walnut Dip, Georgian Coriander, Apricot and Walnut Spread, White Bean, Sage and Roasted Garlic SpreadTomato and Chilli Jam, and Tahina Tarator.

You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.

Continue reading “Babaganoush | Roasted Eggplant with Tahina”

Pomegranate Salad with Green Coriander and Lime | Pomegranate Salsa

 

This is a great salad with either sweet pomegranates, or those that have a nice sharp tang amongst the sweetness. It is a great salsa or tiny salad.

Would you like to try other Pomegranate recipes? Try Tomato and Pomegranate Salad, Pomegranates and Bananas, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

We have some other Salsas – try Pawpaw Salsa, Green Tomato Salsa, Green Guava Salad, and Peach Salsa.

Browse our other Pomegranate recipes. Our Salad recipes are here and here. Or explore our wonderful Autumn recipes here and here.

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Green Tomato Salsa with Green Coriander and Chilli

Since the garden has includes some tomato bushes I have been playing around with green tomatoes, and adore them a lot. In the simplest form, they go amazingly well in salads, and mixed in with ripe tomatoes to top your pasta dinner. This recipe is a Salsa and it plays to the green tomato’s flavour and texture. I hope you enjoy it.

We have some other Green Tomato recipes – check here to see if they have been published yet (they are scheduled for later).

If you are after other Salsa recipes, try Tomato Salsa, Peach Salsa and Pawpaw Salsa.

You can browse all of our Salsa Recipes here, all of our Green Tomato Recipes here, and all of our Tomato Recipes here. Or take some time and browse our Late Summer recipes.

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